This Grown-Up Fruit Salad would be a welcome addition to an outdoor gathering on July Fourth. In very moderate amounts, tequila, agave syrup, lime zest and peel give this fruit concoction luscious appeal. If possible, make it 3 to 4 hours in advance, then cover and refrigerate. The chilling time will give the fruit a chance to absorb the cocktail-style flavors.
Grown-Up Fruit Salad
Yield: 10 to 12 servings
INGREDIENTS
- 1/2 cantaloupe, peeled, seeded, cut into cubes (about 3 cups)
- 1/2 fresh pineapple, peeled, cored, cubed (about 2 1/2 cups)
- 1 1/2 cups cubed seedless watermelon
- 1 mango, peeled, seeded, cubed (about 1 1/4 cups)
- 8 strawberries, halved if small, quartered if large
- 2 tablespoons water
- 2 tablespoons agave syrup
- 1 tablespoon tequila
- 1 lime, zested and juiced
- 1 tablespoon minced fresh mint
Optional garnish: A small amount of coarse salt
DIRECTIONS
1. Gently toss the fruits together in a large glass or ceramic bowl (I use a silicone spatula).
2. In a small bowl or glass measuring cup with a handle, stir together water, agave syrup, tequila, lime zest and juice, and mint. Stir again and pour over fruit; gently toss. Cover and chill for 3 to 4 hours. Serve as is or top each serving with a tiny pinch of salt.
Source: “Melissa’s 50 Best Plants on the Planet” by Cathy Thomas
Award-winning food writer Cathy Thomas has written three cookbooks, including “Melissa’s Great Book of Produce.” Follow her at CathyThomasCooks.com.